"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Tart Recipe

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This recipe for Rhubarb Tart, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Vold
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
2 c. flour
2 tbsp. sugar
6 egg yolks
2 c. sugar
1 c. whipping cream
1/2 c. flour
Pinch of salt
6 c. rhubarb, cut up
6 egg whites
1/2 c. sugar
1 tsp. vanilla

Directions:
Directions:
Combine butter, 2 c. flour and 2 tbsp. sugar. Pat into a 9 x 13" pan. Bake for 15 min. at 350. Mix together the egg yolks, 2 c. sugar, cream, 1/2 c. flour, salt and rhubarb. Pour over crust. Bake for 1 hour and 10 min. at 350 or until rhubarb is done. Beat egg whites. Add 1/2 c. sugar slowly. Add vanilla. Spread on top of filling and bake for 10 min. or until golden brown.

 

 

 

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